Prep Time20 mins Cook Time25 mins Total Time45 mins

Ingredients

• 1 teaspoon olive oil
• 1 medium yellow onion diced
• 1 stalk celery diced
• 1 red bell pepper diced
• 2 garlic cloves minced
• 1 4 ounce can diced green chiles
• 3 cups low-sodium chicken broth
• 1 1/4 cups frozen corn kernels
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 cup all-purpose flour
• 2 cups skim milk
• 2 1/2 cups shredded cooked turkey or chicken
• 3/4 cup shredded Cheddar cheese
• 1/4 teaspoon cayenne pepper
• green onion thinly sliced (for garnish)

Instructions

• Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, red pepper and garlic and cook until the vegetables are beginning to soften, about 5 minutes.
• Add the green chiles and cook for 1 minute.
• Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
• Add the corn and simmer for 3 minutes.
• Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
• Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.
• Stir in the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.
• Ladle into soup bowls, garnish with green onions and serve.